Breakfast Cake
There are few things that delight my family more than cake for breakfast and this recipe is a perfect combination of berry-centric flavors and the most amazing texture. Think giant berry muffin, baked more easily as a cake with a nutritious base of yogurt and banana and you have this wonder! This is a favorite breakfast recipe because it’s easy enough to make for a weekday or a family breakfast on a weekend, but can be special enough to serve for a holiday. You can serve it as is, or top with whipped cream or yogurt. It’s even great cold out of the fridge, so you can make it ahead of time and serve it up whenever the mood strikes. (You may also like my Blueberry Yogurt Snack Cake and my Yogurt Muffins.)
Ingredients You Need
Here’s a look at the ingredients you need to make this easy cake recipe so you know what to have on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Whole milk plain yogurt: Yogurt forms the base of this cake and adds richness and moisture to create a very tender crumb. Banana: I add very ripe banana to the base of the cake to add sweetness and tenderness. Maple syrup: The cake gets a little natural sweetness from the banana and also from maple syrup. Butter: I use unsalted butter in my baking so I use that here. Eggs: I use large eggs in my recipes, so that’s what I use here. See the Notes at the end of the recipe for the allergy substitutions. Vanilla extract: Adding vanilla extract to the batter adds a nice flavor note. You can use pure or imitation vanilla here. All-purpose flour: Using all-purpose flour in this recipe ensures that the final result is light and tender. You can use a 1:1 style of gluten-free flour if desired, or whole wheat pastry flour. See the Notes for more information. Baking powder and baking soda: Using a mix of these two ensures that the batter bakes through properly and the cake rises nicely. Blueberries or mixed berries: You can use a mix of berries on top of the cake or just one berry. Either fresh or frozen berries work here.
Step-by-Step Instructions
Below is an overview of how to make this breakfast recipe to share with the kids. Scroll down to the end of this post to get the full recipe, including the amounts and the timing.
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the squares firm up a bit when they’re cold so warming slightly returns them to their softer texture). You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
Best Tips for Success
I like using whole milk yogurt in this recipe. This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes. Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours. Egg-free: Omit the eggs. Reduce the yogurt to ¼ cup. Add ¼ cup milk. Proceed with the recipe. Top with Cream Cheese Frosting if desired, or powdered sugar or a dollop of yogurt or whipped cream.
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Favorite Yogurt Muffins (So Yum!)
Favorite Mini Blueberry Muffins
Blueberry Yogurt Cake
Sweet Potato Baby Cake
title: “Berry Breakfast Cake” ShowToc: true date: “2024-10-05” author: “Steven Brown”
My husband and I took our girls on a vacation with my parents a while back and my mom had planned ahead by throwing the dry ingredients for my blueberry muffins in a ziploc bag so we could easily make them on the trip. But when we got to our Airbnb there wasn’t a muffin pan and we realized our raspberries were starting to go soft faster than anticipated. So we threw everything together with all the mixed berries we had and baked it in the one 9-inch baking dish in the cabin. And it turned out AMAZING. Somehow we loved this even more than classic muffins, and that’s saying something! I’ve made this mixed berry breakfast cake multiple times since that trip so I could try it with frozen mixed berries from the store and it’s just as delicious every time. Serve it with some scrambled eggs and bacon and you’ve got a fantastic brunch situation that will please everyone in your family!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Flour – Regular all-purpose flour results in a soft, tender crumb. I always use unbleached flours. Sugar – Granulated sugar adds just the right amount of sweetness in the cake and the crumb topping. Eggs – For binding and flavor. Milk – Room temperature whole milk gives the best results for baking. Butter & oil – I like using a combination of the two for the best of both worlds in terms of a really moist but also flavorful crumb. Vanilla extract – You can use pure vanilla extract from the store or make your own homemade vanilla extract to always have on hand. Baking powder – There is a good amount of baking powder to provide lift for a fluffy, tender breakfast cake. Salt – So that your baked goods are never bland or boring! Mixed berries – I like buying the large bags of mixed berries from Costco that have frozen raspberries, blackberries, and blueberries. But you can use any combination of mixed berries (some frozen strawberries or rhubarb would be excellent too) just as long as you stick to roughly the same amount of fruit.
How to Make a Berry Snack Cake
Tips for Success
We like to serve this simply: family-style straight out of the pan with a spatula for serving. You can also plate it beforehand for a more formal presentation. Another option is to turn the cake out onto a plate, then invert it onto a cake stand for a pretty presentation on a brunch table.
What to Serve With Berry Breakfast Cake
Scrambled Eggs Crispy bacon or savory sausage Additional berries or fresh fruit Cold milk Easy Hashbrown Breakfast Casserole Green Chili Egg Casserole Eggs Benedict
Store & Freezing Instructions
Store any leftover cake by letting it cool completely first before wrapping the cake in plastic wrap and storing on the counter at room temperature for up to 4 days. You can also freeze cake slices or the whole cake. Wrap it tightly in plastic wrap, then place it in a freezer-safe airtight container or ziploc bag and freeze for up to 3 months. Let thaw on the counter before serving. We recommend warming slices in the microwave for a few seconds or in a 350 degree F oven for a few minutes to refresh before serving.
More Quick Bread and Muffin Recipes
Nutella Swirl Banana Bread Moist Coconut Bread Cranberry Orange Muffins Chocolate Chip Muffins Best Double Chocolate Chip Muffins
Morning Glory Muffins
Easy Raspberry Muffin Recipe
Bakery Style Lemon Poppy Seed Muffins
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